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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I haven't made this yet. It's supposedly a recipe from Rene' Verdon, Chef at the Kennedy White House. I've had it in my recipe file for many years. I'm trying to organize my recipes - so now I'll know where I can find it at a touch of the button!!! Ingredients:
1/2 lb fettuccine pasta |
2 shallots, chopped |
1 tablespoon butter |
1 cup chicken stock |
1/2 cup heavy cream |
1 cup sour cream |
1/4 cup grated parmesan cheese |
2 tablespoons chopped chives |
Directions:
1. Cook fettuccini in boiling salted water until tender. Drain thoroughly.
2. In a saucepan, saute' the shallots in the butter for a few minutes. Stir in the chicken stock and boil mixture 3 minutes.
3. Remove pan from heat and gradually stir in the heavy cream.
4. Add the pasta, sour cream, Parmesan cheese and chopped chives and toss mixture well.
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